Fat Reduction Cream

fat reduction cream
  • The action or fact of making a specified thing smaller or less in amount, degree, or size
  • The amount by which something is made smaller, less, or lower in price
  • The simplification of a subject or problem to a particular form in presentation or analysis
  • decrease: the act of decreasing or reducing something
  • any process in which electrons are added to an atom or ion (as by removing oxygen or adding hydrogen); always occurs accompanied by oxidation of the reducing agent
  • the act of reducing complexity
  • make creamy by beating; "Cream the butter"
  • Add cream to (coffee)
  • Work (butter, typically with sugar) to form a smooth soft paste
  • Mash (a cooked vegetable) and mix with milk or cream
  • the best people or things in a group; "the cream of England's young men were killed in the Great War"
  • beat thoroughly and conclusively in a competition or fight; "We licked the other team on Sunday!"
  • a soft greasy substance occurring in organic tissue and consisting of a mixture of lipids (mostly triglycerides); "pizza has too much fat"
  • fatten: make fat or plump; "We will plump out that poor starving child"
  • having an (over)abundance of flesh; "he hadn't remembered how fat she was"
  • (of a person or animal) Having a large amount of excess flesh
  • Containing much fat
  • (of an animal bred for food) Made plump for slaughter

the "after"
the "after"
maraschino chicken with rosemary roasted potatoes recipe: Whole chicken (though there's no reason it can't be done with parts) 3 jars maraschino cherries (you'll only need the juice from the 2nd and 3rd jars) 2 cups water Put the bird breast side up in a large roasting pan. Pour the cherry juice from all three jars over the outside of the chicken, stuff the inside cavity with the cherries from just one jar. Pour the two cups of water into the roasting pan around the chicken (NOT OVER IT). This will keep the sugar in the juice from burning during cooking, and make a pan sauce. Start oven at 500 degrees, cook for 30 minutes (this is to make a lurvely brown skin, which will also hold in juices). Knock the temperature back down to 350 degrees and cook until the internal temp is 180 degrees (a few hours-ish). The cherry juice, water and juices from the chicken will basically simmer in the bottom of the roasting pan while the bird cooks, making a pan sauce. You can do further reduction of the sauce on the stovetop if you like (though I wouldn't add anything extra...except maybe some butter, and/or a some cream if you like sauces like that), after taking out the chicken when it's done, but it was REALLY good like it was. Just siphon off the excess fat. Or don't. :)
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fat reduction cream
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